This tuna pasta salad is as reliable as an old family recipe, and I've made it so many times I could whip it up in my sleep.
Start with 8 oz of your favorite pasta – I find the small shells catch all the good bits nicely. While that's cooking (don't let it go mushy, mind you), drain two 6-oz cans of tuna. The real secret is getting that pasta just right – cook it until it's tender but still has a bit of bite. Nobody wants a soggy pasta salad.
Mix your tuna with ¾ cup of mayonnaise – not too much, not too little. You want everything to come together without drowning in mayo. Mind you, I've learned the hard way that skimping on the mayo makes for a dry salad, and nobody wants that either.
The trick is to let the pasta cool down properly before mixing everything together. Hot pasta and mayonnaise are not friends, trust me on this one. Once it's all mixed up, pop it in the fridge for a spell – the flavors need time to get acquainted, like neighbors at a fence post.
You'll know it's ready when the pasta has soaked up just enough of the mayonnaise to make everything stick together nicely. And there you have it – a proper tuna pasta salad that won't let you down.
Recipe
Tuna pasta salad is a versatile and invigorating dish that combines the heartiness of pasta with protein-rich tuna and crisp vegetables. This cold pasta salad is perfect for summer picnics, potlucks, or as a light lunch option that can be prepared ahead of time. Similar to a creamy dressing that ties ingredients together in other salads, this classic recipe features tender pasta, flaky tuna, and a creamy mayonnaise-based dressing that brings all the ingredients together.
The combination of textures and flavors, from the crunchy celery to the tangy pickles, creates a satisfying meal that can be customized to suit different tastes.
- 16 oz rotini pasta
- 2 (5 oz) cans chunk light tuna, drained
- 1 cup mayonnaise
- 2 celery stalks, finely diced
- 1/2 red onion, finely chopped
- 1/2 cup sweet pickles, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas, thawed
Cook pasta according to package directions until al dente, then drain and rinse with cold water until completely cooled. In a large bowl, combine mayonnaise, lemon juice, garlic powder, salt, and pepper. Add the cooled pasta, tuna, celery, red onion, pickles, parsley, and peas. Gently toss all ingredients until well combined.
Cover and refrigerate for at least 2 hours before serving to allow flavors to meld together.
For best results, avoid overcooking the pasta as it will continue to absorb moisture from the dressing. The salad can be stored in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after storage, stir in a small amount of mayonnaise or a splash of lemon juice to invigorate the consistency.
This Italian-American pasta salad combines the convenience of pantry staples with fresh vegetables for a satisfying make-ahead meal.
Popular since the 1960s, when canned tuna became a household staple, this dish evolved from traditional Mediterranean pasta preparations.
The combination of tender pasta, protein-rich tuna, and crisp vegetables creates a versatile dish that works equally well as a light lunch, picnic fare, or summer dinner.
While countless variations exist, this version stays true to the classic preparation that has made it a reliable standby for decades.
Conclusion
Start with good pasta – 8 ounces will do nicely. Cook it just until it's tender but still has a bit of bite. While that's bubbling away, drain two 6-oz cans of solid white tuna. Now, let me tell you about the dressing – mix up your mayonnaise with some fresh lemon juice, about three parts mayo to one part lemon. That's what gives it that perfect zing.
You'll want to chop up whatever fresh vegetables you've got on hand – celery, onions, bell peppers all work beautifully. Give everything a good toss together, making sure the pasta's cooled down first. Mind you, don't skimp on the seasoning – a good pinch of salt and black pepper makes all the difference.
If you're not serving it right away, pop it in the refrigerator. Keeps well for 3-4 days if you keep it good and cold at 40°F or below. Just like my mother always said – a good pasta salad is even better the next day once all the flavors have had time to get friendly with each other.
Remember to give it a little stir before serving, just to wake everything up. Simple as that – no fancy business needed, just good, honest food.